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Super Cheesy Baked Chicken Alfredo Wings

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Your favorite Italian restaurant food turned into an incredibly delicious munchie or lunch, just in time for Father’s Day! What Dad wouldn’t LOVE to sink his teeth into tender and juicy, crispy baked wings smothered with 3 gooey cheeses, and served with warm, creamy Alfredo sauce to dip them in? My latest easy-to-make wing creation was an out-of-the-park home run hit! Make them for your Dad this weekend!



I don’t know why I never thought to make a wing version of my hubby’s favorite Italian food before, but he sure is thankful for my eureka moment! 

He’s still talking about these Alfredo wings, and the kicker is, they’re super easy to make to boot! Plus, the ingredients are simple pantry items you already have right on hand. Can’t beat that with a wet fettuccini noodle! 





So, to make these, you simply start by doing the “1-2-3” seasoned flour, beaten egg, and seasoned bread crumb baths. Just be sure to press those crumbs on, because they really are totally awesome! 






Then, to make sure they bake up with a beautiful crust, either drizzle them with melted butter, or do what I did here, and just spray them with no-stick butter-flavored spray. 

You’ll also want to bake them on a lined baking sheet for easy clean up! Parchment paper or sprayed foil works best. 






Look how PRETTY they bake up! Gorgeous, right?! 







Then, scrunch them together nice and close right on the baking sheet, or use an oven-proof cast iron fajita pan like I did, (or any bake-able serving dish). 





Next comes my favorite part, the cheeeeeeeese!! THREE cheeses and some herbs go on top!

And don’t be stingy with them, either. Shredded cheeses melt down to nothing, and you won’t get that “WOW!” factor that makes them so much fun! 






Then pop them back into the oven just long enough to melt the cheeses!

Simply serve the Alfredo sauce on the side for dipping to ensure that the wings keep their oh-so-delicate crispy crunch!






*And if you prefer your wings “wet”, pour some of the Alfredo sauce on them before you top them with the cheeses. Then bake to melt it all into a glorious, cheesy mess! 

You can still serve them with extra Alfredo sauce on the side, because, I mean, who doesn’t LOVE to dip, right?! 






And that’s ALL there is to it! Easy-peasy, right? And Dad will be SO happy!! 





So, if you’re scouring the internet for something fun to make this weekend, I HIGHLY recommend that you give these Super Cheesy Baked Chicken Alfredo Wings a try!

They really truly were a smash hit, and your family will love them, too! 





Super Cheesy Baked Chicken Alfredo Wings

2 – 4 servings



14 – 18 large wings
2 extra large beaten eggs
2 cups (packed) shredded mozzarella and provolone blend cheese, I used Sargento’s
freshly grated parmesan cheese, as much as you like
dried parsley flakes, as desired for garnish
dried italian seasoning, as desired for garnish
more grated parmesan for garnishing
Alfredo sauce, homemade or 1 jar purchased, I used Bertolli’s 

For Seasoned Flour:
1 cup all-purpose flour
1 Tbl. dried oregano
1 Tbl. garlic powder
1 tsp. regular salt
1 tsp. dried basil
1/2 tsp. course ground black pepper

For Seasoned Breadcrumbs:
1 cup italian-seasoned dried breadcrumbs with romano cheese, I used Vigo brand
1 Tbl. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. garlic powder



Preheat oven to 375º F. 

In first bowl, whisk together the seasoned flour ingredients. In second bowl, beat eggs well. In third bowl, whisk together seasoned breadcrumb ingredients. 

Pat wings dry, completely coat each wing in seasoned flour, shake off excess, completely coat in beaten egg; and lastly, completely coat WELL in seasoned breadcrumbs pressing on. Place onto parchment-lined baking sheet, or a sprayed baking rack placed over a baking sheet that has been lined with parchment or foil for easy cleanup. Spray tops of chicken wings with butter-flavored no-stick spray. 

Pop into preheated oven and bake for about 45 – 50 minutes, or until done inside and juices run clear. Remove from oven, bunch servings together closely using tongs, top with shredded and grated cheeses, and sprinkle with dried herbs.

Pop back into oven, and bake for about 5 minutes longer until cheeses have fully melted for *crispy wings*. (I removed our wings to oven-proof, individual, cast iron fajita pans before finishing with the cheeses.) 

Serve hot with more grated parmesan cheese and warmed Alfredo sauce for dipping. 

*Variation*: Before topping with cheeses and baking, you can pour some of the Alfredo sauce on top of the wings, then top with cheeses and bake, (for “wet” wings). Extra Alfredo sauce can still be served on the side for dipping if desired.  




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